“Dad, these ingredients are making you work every day. Why should I stop then?” The story began in 1912 in the bakery of Daniel Mercier’s grandfather and lasted it has …
Daniel Mercier are a family-run French chocolatier that excels in tempering chocolate by combining the perfect old flavours of sweet with contemporary recipes. But before the store even existed, it was his grandfather who passed on the secret of chocolate making to his dad. Back in the days, the store’s owner, Daniel Mercier, hadn’t even been born.
MAKING CHOCOLATE AT 14
It wasn’t until 1976 when Daniel Mercier, 14 years young, was a little unwell and had to leave school early on the eve of Easter. At home, tempted by the enticing smell of cacao that his father was making in his pastry-chocolate factory, he volunteered to help his father, who then asked him to handle some Easter chocolates.
A few hours later, his father, worried by the hours of silence, checked on him and SURPRISE SURPRISE! Chocolate chips, chocolate bars, cocoa powder were everywhere in his factory. Intrigued, he asked him why Daniel made so many. Daniel, being the sweet little boy he was, said to him: “These ingredients are making you work on every day. Why should I stop then? And I love making chocolate!” What a lovable thing a dad can hear!
THE PASSION WAS SEEDED
This was the day Daniel’s passion in life was seeded and his exquisite taste developed. Today, Daniel Mercier as a chocolatier invents and reinvents chocolate recipes, dedicating himself to the art of chocolate making (hence the best seller: Fleur De Sel Chocolate Shortbread Cookies). Having spent most of his time mixing and remixing ingredients to amaze even the most discerning chocoholics, he hopes to pass on his passion and imagination to his son, the 4th generation of the family, to continue a hundred-year-old know-how of pastry-chocolate making.
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